Hokkai at Home: Ceviche of octopus and sea bass

Products used in this recipe

Introduction

Hokkai at Home with Suzy (35) from Alkmaar: "My first experience with Hokkai was phenomenal. I had heard of Hokkai from friends before, so when the restaurant reopened I immediately reserved a table. As a sushi lover I was certainly used to something, but what I was served at Hokkai Kitchen was not normal. When our first sushi arrived on the table, my friend and I were both silent. The quality of the fish, the taste, the proportions ... Everything was just right, down to the last detail! Enormously satisfied, we thanked the people who had taken care of us. They told us that behind the restaurant there is a store where you can buy fish. Very happy that we could take that quality of fish home with us, we chose different kinds of fish. At home, it tasted almost as fantastic as at Hokkai itself." We also deliver our fresh frozen fish products to your home. We do this all over Europe! See here for more information.

Number of people

Difficulty

Normal

Preparation time

30 min (excl. defrosting)

Ingredients

190 g octopus tentacles (Tako)
135 g sea bass sashimi (Suzuki Sashimi)
2 shallots
Coriander
1 Jalapeño pepper
3 tomatoes
½ cucumber
2 avocados
½ can black bean spread
½ tsp smoked paprika
50 ml olive oil
2 limes
1 garlic clove
1 lemon
Salt and pepper

Preparation

Thaw the Suzuki Sashimi and Tako in the refrigerator or in cold water for half an hour. Remove the packaging and pat the fish dry with kitchen paper.
Cut the tomatoes, ½ pepper, shallot and cucumber into small cubes. Finely chop half a bunch of cilantro.
Stir these ingredients in a bowl and season with salt and pepper.
Mix 30 ml olive oil with a squeezed lime, salt and pepper and a squeezed garlic clove to a vinaigrette. Pour over the tomato mixture, stir well and leave it to rest.
Cut the octopus tentacles and the sea bass into thin, equal slices and divide among a plate.
Sprinkle the sea bass with salt and squeeze a lime over the octopus and sea bass. Let the fish "cook" in the lime and salt.
Cut the shallot in half and into as thin rings as possible. Also cut the other half of the pepper into thin rings. Spread the onion, pepper and remaining cilantro over the fish.
Mix half a can of bean spread with the smoked paprika, pepper, salt, ½ lemon and about 20 ml olive oil. Stir until smooth.
Using the back of a spoon, spread the bean spread on a plate. Cut an avocado in half, remove the pit and scoop out half an avocado per person. Place this on top of the bean spread.
Fill the avocado with the Pico de Gallo (tomato mixture) and garnish with the ceviche.
Matches well with nachos or as an appetizer. Deliciously fresh!